This very fresh-blueberry-tasting pie uses an unusual technique to bring the filling to just the right texture, without the cornstarchy taste or feel of other blueberry pies.
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20 minutes prep
40 minutes baking time
Total time (with making the crust) 1 hr 10 minutes
Pie crust for 9" two-crust pie (see link in notes below)
4 cups fresh or frozen blueberries (2 pints)
3/4 cup sugar
3 Tbsp water
1 tsp lemon rind, grated (too little lemon is better than too much lemon)
1/2 tsp cinnamon
2 Tbsp butter
2 Tbsp sugar for top of pie, or Sparkle Sugar
1 egg and a pinch of salt, if you want to eggwash the top of the pie (Optional)
Number of Servings
9" pie pan
2 quart sauce pan
Silicone spoon or spatula
Zester for grating lemon peel
Rolling pin, bowl, & parchment paper/wax paper/plastic wrap for making pie crust
- Make a crust for a 2 crust pie (see link in notes below)
Here’s the pie crust recipe.
And BTW, if you want your lemon flavor to be subtle, rather than idenfiable, only use about 1/2 tsp.
One thought on "Blueberry Pie"
I really like your show and your recipes are really good! I just started listening recently since Horatio at work brought it up. I cook along with your podcast and it’s nice to have some company in the kitchen for once. Keep up the good work!